Oh Merlot! So maligned and misunderstood.
Toast, toasted and toasty means flavor and comfort to me.
My good friend Emile Jung, the chef and owner of the three-star restaurant Au Crocodile in Strasbourg, introduced me to Tart Flambé at a local winstub.
When I feed a crowd, I like to have food that is interactive.
Dumplings are the paupers of the food world…
RSV’s Blanc is far-reaching. It has an ability to dance with many dishes that would trip over other wines.
The battle continues over whether to call tomato sauce a sauce or a gravy, particularly on the East Coast…
The flavor of sesame is sublime with Pinot Noir.
I often forget how delicious meat is when marinated in wine.
The crisp salinity of Orgia reminds me of the sea.
Hasselback potatoes, if you haven’t made them before, provide a new and delicious outlook on the common potato.
Something about the umami found in mushrooms and seaweed are perfect with Pinot Noir.
Are you over 21 years of age?